Instead of using fake meat products, these meatless vegetarian meatballs use whole plant-based ingredients such as beets, lentils, sunflower seeds and onions with Italian seasonings.
It was the lab-grown meat substitutes invading our lives that led me to beetballs. I knew corporate near-meat would double well for meatball meat , but I still don’t know what those products are like for our bodies.
2. Heat the oven to 425 degrees. Line a half-sheet pan with foil and drizzle with oil to generously coat. There should be a thin sheen covering the entire surface. 4. Add the egg and egg white to the mixture and stir until everything is evenly distributed. Using a 1 ½-tablespoon cookie scoop or a measuring tablespoon, scoop the mixture and form into balls. Put the balls on the prepared pan, drizzle with oil to lightly coat the tops and sprinkle with salt and pepper. Bake until dark golden brown, 20 to 25 minutes.
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